Plum Streusel Kuchen Recipes

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
• Make streusel:
• In a food processor pulse together streusel ingredients until combined well and crumbly.
• Make cake batter:
• In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
• Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish.
• Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter.
• Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
• Bake in the preheated oven until plums are softened, about 35 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and salt; cut in shortening until mixture resembles fine crumbs. In another bowl, whisk egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball. , Press dough into a greased 13x9-in. baking dish. Arrange plums over crust., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums. , Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on wire rack.

Steps:

• Preheat oven to 400°.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Place 1/3 cup flour, 1/2 cup sugar, and ground cinnamon in a food processor, and pulse the mixture 2 to 3 times.
• With processor on, slowly add the oil and corn syrup through food chute, processing until the mixture resembles coarse meal.
• Remove the streusel mixture from the food processor, and set aside.
• Place 1 1/3 cups flour, 1/3 cup sugar, baking powder, and salt in a food processor, and pulse mixture 2 to 3 times.
• Add the margarine, and process until mixture resembles coarse meal. Place margarine mixture in a large bowl.
• Combine yogurt, water, vanilla, rind, and egg, and stir with a whisk.
• Stir yogurt mixture into margarine mixture in a large bowl until blended.
• Spoon batter into a 9-inch round cake pan coated with cooking spray.
• Sprinkle half of streusel mixture evenly over batter.
• Top with plums, arranging in a circular pattern.
• Sprinkle the remaining streusel mixture evenly over the plums.
• Bake kuchen at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool on a wire rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
• Lay plum slices flat in a single layer on paper towels to dehydrate slightly while you prepare the cake.
• Prepare almond crust: Mix almonds and sour cream in a saute pan. Gently saute over medium heat, being careful not to overcook, until almonds are lightly toasted, about 3 minutes. Remove from heat and add salt. Crush almonds manually into smaller pieces and distribute evenly across the bottom of the prepared pan.
• Prepare batter: mix marzipan and softened butter in a large bowl until mostly well blended. Mix in 6 tablespoons plus 1 teaspoon sugar and lemon zest until well combined. Add eggs, one at a time, mixing well after each addition.
• Whisk 1 1/2 cups plus 2 tablespoons flour with baking powder in a separate bowl. Gradually mix dry ingredients into wet ingredients until well combined.
• Place large spoonfuls of batter over the almond crust. Use the spoon to carefully push the top of the batter from the center of the pan outwards towards the edges, spreading evenly and being careful not to displace the almonds.
• Arrange multiple layers of plum slices over the batter, pressing down a bit after each layer, except the top one; you will likely have 3 to 4 plum layers.
• Prepare streusel: Mix sugar, melted butter, and vanilla in a bowl until well combined. Blend in 3/4 cup plus 1 tablespoon flour by hand until crumbly. Sprinkle streusel evenly over the cake.
• Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out clean. Start checking for doneness at about 48 minutes, though it may take 10 minutes longer if the plums are very juicy. Do not overcook the streusel layer.
• Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove sides and let cool completely before serving, about 30 minutes.

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Sift flour, baking powder, 1 teaspoon cinnamon and salt into small bowl. Using electric mixer, beat 6 tablespoons butter with 2/3 cup sugar in large bowl until well blended. Beat in eggs 1 at a time, then extracts. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions. Spread batter in pan.
• Arrange plum wedges on their sides in 4 long rows atop batter. Mix 1/2 teaspoon cinnamon and 1/4 cup sugar in small bowl. Sprinkle over plums. Melt 2 tablespoons butter. Drizzle over kuchen.
• Bake kuchen until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack. Cool until just warm, about 30 minutes, or to room temperature. Cut into 4 lengthwise strips. Cut each strip crosswise into thirds.